The steps of authentic local chicken saute spicy chicken are as follows: 1. Cut the chicken into small pieces, blanch it in a boiling water pot and wash away the blood foam; 2. Cooking wine, 65,438+0 tablespoons of light and dark soy sauce, add a little salt, chopped black pepper and pepper particles, marinate the chicken pieces for 20 minutes, and drain the water;

3. Mash garlic, cut green peppers and onions into small pieces, and cut carrots and potatoes into hob pieces;

4. Pour the oil in the wok, add the onion, ginger, garlic and dried Chili until fragrant, and add the Pixian bean paste to fry the red oil;

5. Add chicken pieces and stir fry evenly;

6. Pour a can of beer, cover it and boil it;

7. Add 3 tablespoons of soy sauce and mix well, add potatoes and stir fry, and simmer for 10 minute;

8. When the potatoes are slightly soft, add carrots and a little rock sugar and stew for 10 minutes.

9. Add the right amount of salt to taste, sprinkle with onions and green peppers and stir fry;

10. Finally, thicken with water starch and serve.

Saute spicy chicken is a Jianghu dish that originated from roadside restaurants in Xinjiang in the 1980s. Mainly fried chicken pieces and potato pieces, with Huimian Noodles in Henan. Bright-colored, tender and spicy chicken and soft, waxy and sweet sweet potato are the best on the table.